• finding a ripe banana on my counter this morning was probably...the most gorgeous feeling of my life. NEW 💫 NUT-FREE Banana Bread Oatmeal Fridge Cookies !! they’re no-bake, vegan, gluten-free, AND can be made in one bowl because i want you to spend more time eating and less time washing dishes okay?! they are wicked good and so easy to make it’s offensive. best part is, they reside in the fridge so perfect to prep for the week to eat for breakfast or a snack! enjoy these! . Ingredients 1 ripe banana 1 1/4 cup rolled oats 1/2 cup sunbutter 1 tsp vanilla extract 1/2 cup shredded coconut 1/4 cup honey dash cinnamon 1/4 cup dark chocolate chips 1 tsp coconut oil . Directions In a medium bowl mash banana. Add sunflower butter, honey, and vanilla - stir to combine. Add rolled oats, coconut, and dash cinnamon to banana mixture. Form into cookies and sprinkle coconut shreds on top. Leave in fridge to firm while you prepare chocolate. Microwave chocolate chips and coconut oil together incrementally until melted. Remove cookies from fridge and drizzle chocolate on top. Store in fridge & enjoy! 💃🏻
  • i will exclusively be taking part in no-bake recipes until further notice 😅 the heat wave is real soooo the oven is out and freezer desserts are in baby! ❄️🔥NEW Chocolate Covered Keto Butter Freezer Cookies! this recipe uses @eatnuttzo ‘s brand new Keto Butter which, for lack of a better term, is crack and i should not be left alone with it (but somehow....i still find a way....) SO good. you will love this new keto, vegan, and GF recipe! enjoy love ya 💫 . Instructions -No-Bake Cookie- 3/4 cup @eatnuttzo keto butter 3/4 cup almond flour 1 tsp vanilla Flaky sea salt . -Chocolate Coating- 1/3 cup chocolate chips (can use keto-friendly) 1/2 tbsp coconut oil . Directions In a medium bowl, combine keto butter and vanilla extract. Fold in almond flour and mix until thoroughly combined. Form into cookies and place in freezer too firm up. For the chocolate coating, melt chocolate and coconut oil together either incrementally in a microwave or using a double boiler. After the cookies have set in the freezer, remove and coat each cookie with melted chocolate. Top with flaky sea salt and place back in freezer until chocolate hardens. Remove and enjoy! Best stored in freezer ❄️ #partner
  • You don’t even understand the amount of yoga I have to do so that my hand can successfully balance this burger like so 🤷🏽‍♀️🙏🏼 namaste . Crispy Spiced Chickpea Burger (Vegan, GF) 💥 it’s the more recent addition to my (hopefully growing) homemade veggie burger collection. This one can be air fried or baked! I enjoyed this with red pepper hummus, arugula, and tomatoes. Recipe below for your bookmarking convenience 😈 Happy Tuesday!! . Ingredients 1 cup wild or brown rice, cooked 1 cup cashews, pulsed in a blender until fine (sub breadcrumbs) 15.5 oz can chickpeas 1/4 cup flaxseed meal 3 cloves garlic, finally chopped 3 tbsp olive oil 3/4 cup panko bread crumbs (I used chickpea crumbs. found them online) 1/2 tsp paprika 1/2 tsp turmeric 1 tsp cumin 1/2 tsp cayenne Salt to taste Pepper to taste . Directions Cook rice according to instructions. Using a food processor or high speed blender, pulse cashews until powder remains. Set aside. In a medium bowl, Mash chickpeas until they are mostly soft, but some texture remains (about 3/4 of the way mashed, I’d say). Add cashews to chickpeas, along with flaxseed meal, chopped garlic, and olive oil. Mix to incorporate. Add paprika, turmeric, cumin, cayenne, and salt + pepper. Season to taste. Now, oil your hands with olive oil and form into patties. Coat eat patty in panko bread crumbs (or chickpea crumbs). Makes about 6-8 patties depending on desired size. Air fry for 18 minutes, or bake for 20 on 350 degrees, or pan fry in olive oil.
  • Grain-Free Tostada with Spicy Avocado Cream Sauce, Roasted Tomatoes, Arugula, and Flaky Sea Salt ‼️ is what i’m now calling the breakfast, lunch, anytime tostada 😈 . i pretty much eat a variation of this everyday because it’s so good 🤭 crisped a @sietefoods grain-free cassava tortilla on a pan, topped with my spicy avocado cream sauce, arugula, olive oil roasted tomatoes, & finished it off with flaky sea salt because that’s become a lifestyle now ??? you can top it with an egg, not top it with an egg, share it, not share it...i won’t tell you how to live but i strongly suggest you make it 😇 !!! recipe in my stories happy monday
  • discovered today i cannot in fact fit in my freezer so it became mandatory that i make more of my vegan Salted Peanut Butter Freezer Fudge to cooooool down 😅 . this recipe has only 5 ingredients, which, by my calculations gives you 5 more excuses to make it 😈 recipe on dadaeats.com, search “freezer fudge” or click the link in the B 👆🏼
  • #tbt to cooking in my kitchen at home in CA photographing food on my patio instead of running to my new york apartment windowsill to ~find the light~ 🤦🏽‍♀️ . in other news i’m developing today so what recipe/types of recipes would ya want me to write? let me know below pleeeeeaase i need your help👇🏼 i appreciate you!!
  • i know you don’t want to turn your oven on so i did it for you. let this serve as some incentive 🤭 . the Chocolate Chip Tahini Cake!! 🙏🏼 it’s gluten, dairy, and oil-free & lot of you made this over the fourth weekend which makes me sooo happy because it’s definitely one of my favorite children. don’t tell the others. recipe on dadaeats.com, search “tahini cake” or link in the B 👆🏼good to be back in new york ⚡️ happy tuesday!
  • okay Samah we get it...you have a chickpea problem 🙂 here’s a little chickpea summer salad for ya! combined chickpeas, cucumbers, tomatoes, cilantro, thai green chiles, red onions, and lemon juice....seasoned to taste with cayenne pepper, chaat masala, and pink salt! perfect (and crazy easy to make) snack or side ⚡️headed back to new york tomorrow after a relaxing time at home 😇 catch you then! have a great sunday love y’all
  • NEW Crispy Spiced Vegan Chickpea Burgers! Because my love for the garbanzo bean knows no bounds 😏 these look like they’ve been deep fried but I actually made them in my Emeril Lagasse Power Air Fryer which has legit become my most used kitchen tool for everything lol (it can be used 12 different ways) and it air fries in only 18 minutes which is the most gorgeous thing for hungry humans like me. Follow the link in my stories if you want to get the same air fryer as me so we can be twins! 💃🕺🏻 These burgers are super easy to make and perfect for the Fourth of July! recipe below - enjoy and happy Fourth ⚡️ . Ingredients: 1 cup wild or brown rice, cooked 1 cup cashews, pulsed in a blender until fine (sub breadcrumbs) 15.5 oz can chickpeas 1/4 cup flaxseed meal 3 cloves garlic, finally chopped 3 tbsp olive oil 3/4 cup panko bread crumbs (I used chickpea crumbs. found them online) 1/2 tsp paprika 1/2 tsp turmeric 1 tsp cumin 1/2 tsp cayenne Salt to taste Pepper to taste . Directions: Cook rice according to instructions. Using a food processor or high speed blender, pulse cashews until a coarse powder remains. Set aside. In a medium bowl, Mash chickpeas until they are mostly soft, but some texture remains (about 3/4 of the way mashed, I’d say). Add cashews to chickpeas, along with flaxseed meal, chopped garlic, and olive oil. Mix to incorporate. Add paprika, turmeric, cumin, cayenne, and salt + pepper. Season to taste. Now, oil your hands with olive oil and form into patties. Coat eat patty in panko bread crumbs (or chickpea crumbs) before placing on air fryer tray. Makes about 6-8 patties depending on desired size. Air fry for 18 minutes and enjoy! @emerileveryday #EmerilEveryday #EmerilMakesitEasy #PowerAirFryer360 #ad
  • Waffles or pancakes? I have both covered now...NEW Keto-Friendly, Grain-Free WAFFLES!! I tragically do not have a waffle maker in new york so I basically came to CA exclusively to make these. They’re very fluffy & the batter is sugar-free just like my pancake recipe so that you can top with your favorites !! I did a combo of almond butter, berries, maple syrup, and cinnamon. A preemptive #fourthofjuly breakfast!! enjoy ⚡️ . Ingredients 1/2 cup almond flour 3 tbsp coconut flour 2 eggs 1/2 cup almond milk 1 tsp vanilla extract 1/2 tsp baking soda dash cinnamon (optional) . Directions Preheat waffle iron & grease generously with coconut oil. Whisk together almond flour, coconut flour, and baking soda. In a separate bowl, beat eggs and vanilla. Combine wet and dry ingredients. Add almond milk to thin batter - you can add more almond milk to make it thinner/a little crispier. Cook in waffle iron & top with whatever you’d like! #dadaeats

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Cacio e Pepe (Vegan, Gluten-Free)

The other day I asked you all on Instagram to tell me what your favorite pasta dish was and let me tell you - I think you're all as in love with pasta as I am. I got so many responses (I've definitely …

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